My husband loves them because they taste like real mashed potatoes...not dehydrated ones; and I love them for the convenience.
Salbree instant pot basket 6 qt.
Since I first started making this recipe I have purchased a 6 quart instant pot, so I'm giving this method here. It doesn't necessarily save time, but it uses much less water and doesn't need a lot of attention.
I purchased a Salbree 6 qt. instant pot basket; which I use for steaming potatoes and making stock. So far, it works very well, although it's not heavy duty. The handle has a silicone cover for easier handling. It holds all 5# of cut-up potatoes.
If you don't have an instant pot, steam the potatoes in a large steamer or cook them in a stock pot in boiling water for 16-20 minutes. I use my 6 quart Kitchenaid mixer to mash the potatoes. Freezer Make-ahead Mashed Potatoes 5 pounds russet potatoes 1 large egg 1/2 teaspoon garlic powder 3 tablespoons butter 1 teaspoon salt 8 ounces cream cheese Add 1 1/2 cups water to bottom of instant pot. Insert steamer basket. Put cream cheese and butter in stand mixer bowl to come to room temperature. Peel and quarter and chop potatoes about 1 1/2" pieces, place in instant pot steamer basket. Cover instant pot. Set instant pot to pressure cook, high pressure and 12 minutes. Turn petcock to seal. Let process; when timer goes off, let it set for 10 minutes, then use a heavy pot holder or cloth to turn open the petcock to instantly remove pressure. (If not done enough, replace cover and simply let stand 5 minutes more.) In large mixer bowl, combine cream cheese, egg, garlic powder and salt and stir in drained potatoes. Mash well. Spoon into quart freezer bags (9 1/2 oz. for 2 servings). Makes 8 meals for 2 people. Freeze flat. For 2 servings, let thaw overnight or several hours. To cook, place in a 2 cup measure or bowl with a lid or cover with vent holes. When ready, cook for 3-5 minutes in the microwave, stir once or twice, until set up and hot. The recipe gives two other ways to serve all the potatoes at once...I haven't tried either method, as I usually cook just 2 servings.
For full amount: Empty into cooking dish and thaw completely in refrigerator. Sprinkle with paprika or shredded cheese and bake at 375 degrees 30 minutes until top is golden and potatoes are set up. Entire 5# potato recipe amount (16 servings) can be baked in a 9x13 pan. You can also thaw them overnight, and then bring them to room temperature Transfer to a greased 3- or 4-quart slow cooker. Cover and cook on low for 3 to 3-1/2 hours for company meals. September 2019 cost: $2.15 or 14¢ per serving when potatoes were on sale at 88¢ per 5#, eggs on sale at 99¢ and cream cheese on sale for 88¢ for 8 ounces Yield: "1 3/4 quarts" Makes 8 meals for 2 or 16 side dish servings. #InstantPot #Potatoes #Freezing